Friday 19 September 2014

Keeping It Cool

Siris Chilled Reds

Not being the most educated in The Wine, I do not have to support my sometimes (read: most times) unconventional Wine-related practises. One of said practises is to always chill The Red Wine. I have found a supporter of my practise in these particular wines.

RED:
  • Seven Springs Pinot Noir (2012): 2nd vintage produced. Strawberries in balsamic reduction, light savouriness, soft pepper pastries, dusty peppered rose, currant biltong. (*)
  • Quando Pinot Noir (2012):  3000 bottles produced. Green dust, chalk powder, cumin, salty, licking the bottom of a filter coffee, cheese & jam tarts, white pepper coffee, cherry smoke.
  • Waverley Hills Grenache Noir (2013): 500 bottles produced. Cherry ice lollies, berry Wine Gums, sweet scallop, red juice concentrate, slight vinigariness, blackcurrant fruit pastilles.
  • Arendsig Grenache Noir (2013): Strawberry jam, syrupy, slightly tannic, berry jam tartlets, cranberry, light but full. (*)
  • Alphabetical (2011): Swartland Shiraz / Stellenbosch Cab sauv, field spicing, governed by a style vs a recipe. Spicy cherry Pro-Vitas, Special K bars, chalky tannins, dusty, black berries.

NOTES:
  • Red wine served too cold – brings out tannins
  • Quando – in ecpactation of, langverwacht
  • Waverley Hills – 9 Johan’s work on the farm (Johan Wyn, Johan Tuin, etc.)

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